Mixed Bean Chicken Salad

This is a quick and easy lunchbox idea that will keep you fuelled all day since it's packed full of protein. 3 simple ingredients, and a bit of seasoning is all you need!

This recipe will make 2 portions.

INGREDIENTS:

• 2 chicken breasts

• 1 large sweet potato

• 1 tin of mixed beans

• 1/2 tin of sweetcorn

• Mixed herbs

• Salt to taste

• Pepper to taste

• Chives - chopped

• Coriander - chopped

• 1 tbsp lemon juice

• 2 tsp paprika powder - OPTIONAL

• Red chilli powder - OPTIONAL

RECIPE:

1. To make the chicken, wash and clean the pieces and leave to drain for an hour or so before marinating.

2. Once the chicken has drained, make some shallow cuts in each piece - this allows the marinade to sink in. Place both pieces in a bowl and add in lemon juice, salt, pepper, paprika, and a sprinkle of mixed herbs. Rub well into the chicken and leave to one side.

3. Peel the skin off the sweet potato and wash. Tap dry with a kitchen towel and cut into medium size cubes. Bring a saucepan of water to boil before placing in the sweet potato cubes. Boil for around 10-15 mins or until cooked.

4. Whilst the sweet potato is boiling, in a frying pan (or griddle plan), heat 1 tsp oil. Place the chicken breasts into the pan and cook on each side for about 4 minutes (or until fully cooked). Take off the heat and leave to cool.

5. Once the sweet potato has cooked, drain and leave to cool.

6. To make the mixed bean salad, place the mixed beans and sweetcorn in a mixing bowl. Add in the mixed herbs, chives, coriander, salt and pepper. If you'd like a bit of spice you can sprinkle in a little bit of red chilli powder. Mix well.

7. Once the chicken has cooled, slice into finger width pieces.

8. Lay everything out into Tupperware containers and store in the fridge for up to 3 days.